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  • Active Time : 20 minutes
  • Total Time : 50 minutes
  • Serves : 2 servings


  • 4 small zucchini
  • 4 ounces bulk pork sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell peppers
  • 1/4 cup chopped carrots
  • 2 teaspoons chopped garlic
  • 1/2 24 ounce jar Culinary Circle Arrabbiata Pasta Sauce divided
  • 1/4 cup Culinary Circle Shredded Parmesan Cheese divided
  • 1/4 cup crispy Panko style plain bread crumbs divided
  • 4 ounces spaghetti pasta
  • - vegetable oil no-stick cooking spray


Cut top ¼ of each zucchini off lengthwise; finely chop and set aside. Remove the inner flesh from the zucchini leaving about ¼ inch shell on the bottom and sides, creating a boat; discard flesh.

In large skillet, over medium-high heat, combine sausage, chopped zucchini, onions, peppers, carrots and garlic. Sauté, crumbling sausage, until vegetables are tender and sausage is cooked through. Drain off grease.

Stir in ½ cup pasta sauce, 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs; salt and pepper to taste. Cool.

Divide filling among zucchini boats; place in a greased 8x8-inch baking dish. Sprinkle with remaining bread crumbs and Parmesan cheese; spray tops with cooking spray. Bake in a preheated 350°F oven 30 minutes or until golden brown and crispy on top.

Meanwhile, prepare pasta according to package directions and heat remaining pasta sauce. Toss pasta with sauce and divide between dinner plates; top pasta with 2 zucchini boats.

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